Tigernut cookies

Ingredients for 1 servings:

• 150 g tiger nuts
• 1 egg(s)
• 50 g buckwheat flour
• 1 tsp raw cacao
• 200 ml water
• 30 g coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, quick, gluten-free, from the pan

Grind the tiger nuts. Mix the tiger nut flour with the buckwheat flour and raw cacao in a bowl. Add the egg and water and mix to form a batter. Add a little more than half of the coconut oil to a pan and heat the pan to medium heat, not too hot. Pour all of the batter into the pan. After about 4 minutes, flip the pancake. Add the remaining coconut oil to the pan as you do so. The pancake may break. You can also cut it into pieces beforehand. Fry in the pan for another 3-4 minutes. The cookies can be stored in a bowl in the refrigerator for up to 3 days. Tips: If you don’t completely grind the tiger nuts into a fine flour, they will taste like puffed rice in the cookies. They taste great with fruit puree, jam, or fresh fruit.